Guilt-less Desserts & Treats for your Family
Do you remember as a teenager thinking that your parents just didn’t understand you? That despite the fact that you both used the same words you were sure you were in fact speaking another language?
Well I’m now officially old because my kids have started to speak in strange tongues and I no longer have any clue what they’re saying!
It all began at the start of the school year when H moved up into the middle primary school area. There were older kids and new lingo to learn, none of which resembled my darling boy that left the house that morning. He had transformed (in language at least) from a wide eye boy to a slang using cool pre-tween. ‘Cray Cray’ is now a ‘legit’ way to describe something ‘whack’, and everything is ‘so unfair’ (that one I do remember from my teen age years).
6 yo S was the same. He started prep and suddenly became Mr Cool; high fiving his friends, giving manly pats on the back and something strange called ‘Cabbage’ knuckles. The last one still confuses me, but thankfully they seem to have moved on…now to ‘down low, too slow’.
This Lemon Meringue Crepe Cake is ‘all that and a bag of chips’, but don’t just take my word for it. This Lemon Meringue Crepe Cake, despite it’s different components, is an easy dessert for all it’s impressiveness. There’s over 20 layers (depending on how many crepes you get) of soft gluten free crepes, tangy and sweet lemon curd and refreshing whipped cream and then sitting on top of this tower of yum is a fluffy pillow of toasted meringue.
This Lemon Meringue Crepe Cake could be served as a dessert, an extravagant breakfast or brunch or just…you know…cause (my favourite reason for cake). This Lemon Meringue Crepe Cake is modelled off my original Crepe cake and follows in a long line of Lemon meringue desserts (including this Summer stunner).
When making this Lemon Meringue Crepe Cake make the Lemon Curd and Whipped Cream ahead of the crepes. They will both need at least 4 hours to thicken/set in the fridge before being layered with the crepes. The crepes will be thin and sift, which may mean they tear. This doesn’t matter at all as you won’t even notice it once all the layers have been added. Don’t stress if the crepes are different shapes and sizes. If your OCD gets the better of you (like it did with me!) you can always come along with a pair of scissors after the stack has been formed and trim it to fit. To break up the tangyness of the Lemon Curd I have made every 3rd filling layer Whipped Cream. If you prefer you can alternate more or less, just adjust the amount of cream you whipp accordingly.
- 3 Eggs
- 2 Cups Milk (of choice)
- 3/4 Cup Arrowroot
- 1/3 Cup Coconut Flour
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated Sugar (coconut, raw etc)
- 3 Eggs
- 2 Egg Yolks
- 1/3 to 1/2 Cup Maple Syrup (adjust to taste)
- Zest of 1 to 2 lemons (start with 1, increase depending on taste)
- 2/3 Cup of Lemon Juice
- 1/2 Cup Coconut Oil (softened slightly)
- 1/2 Cup of Coconut Cream, (place an opened can in the fridge overnight and scoop off the thickened cream, discarding the watery remains)
- 1 teaspoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 Egg Whites
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- Place 1 crepe on a serving plate. Take 1-2 heaped teaspoons of Lemon Curd and spread over the crepe. Place another crepe on top and repeat with Lemon Curd and another crepe.
- For the 3rd layer use the same amount of Whipped Cream.
- Repeat until all the crepes have been used with every 3rd layer of filling being Whipped cream.
- If the Lemon Meringue Crepe Cake is looking/feeling unstable a skewer can be inserted to help maintain the cake upright. If a bit unstable, place in the fridge for 1-2 hours for the curd and cream to thicken and act like glue.
- Just before serving make and spread the meringue on top of the cake. Use a blow torch to brown the edges, or place for 1-2 minutes in a hot oven or under a hot grill (keep watch so it doesn't burn). Ther meringue can also be served without browning (it will be like a big gooey marshmallow).
- The cake can be served immediately and any left overs kept in the fridge.
- Serve with the leftover whipped cream.
- Place the wet ingredients into a bowl and whisk.
- Place the dry ingredients into a mixing bowl and lightly whisk.
- Pour the dry ingredients into the wet and whisk until just combined and no lumps remain. Do not over mix.
- Heat a frypan over medium heat until hot. Grease with oil spray or butter. Use a 1/4 Cup measure and 2/3rd fill it with the crepe batter. Pour gently onto the hot pan, spreading into a thin layer. Cook for 2-3 minutes, or until the up side is almost cooked through and the underside is a golden. Flip the crepe and cook until it too is golden (approximately 1-2 minutes).
- Repeat with the remaining mixture, remembering to regrease/butter the pan between each crepe.
- Allow each crepe to cool before adding it to the Crepe Cake (only 5 minutes)
- Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
- Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.
- Only add the next spoonful once the previous one has combined. Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
- Cool and place in a glass container. Store in the fridge.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick. Depending on your taste buds you may require more sweetener.
- Place the cream back in the fridge to thicken before using.
- Place all the meringue ingredients in a heat proof bowl over a pot of water.
- Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
- Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy. It is ready to use right now!!!